Shrimp Enchiladas Cream Sauce (Printable Version)

Shrimp, cheese, and vegetables baked in soft tortillas under a rich, spiced cream sauce.

# Everything You’ll Need:

→ Seafood

01 - 12–14 ounces large shrimp, peeled and deveined

→ Vegetables

02 - 1 small yellow onion, thinly sliced
03 - 2 large jalapeños, seeded if desired, sliced
04 - 2 medium tomatoes on the vine, diced
05 - 2 garlic cloves, minced

→ Dairy

06 - 1 1/2 cups heavy whipping cream
07 - 1/2 cup sour cream
08 - 8 ounces Monterrey Jack cheese, grated

→ Pantry & Spices

09 - 1–2 tablespoons vegetable oil
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon chipotle chili powder
12 - 1/2 teaspoon ground cumin
13 - Salt, to taste

→ Tortillas

14 - 4 soft taco-size flour tortillas

# Steps to Cook:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish and set aside.
02 - Heat vegetable oil in a large pan over medium heat. Add sliced onion and jalapeños, sautéing until they are softened, about 4–5 minutes. Stir in diced tomatoes and minced garlic, and cook until the vegetables are tender, another 2–3 minutes.
03 - In a mixing bowl, combine heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture over the sautéed vegetables in the pan and bring to a gentle simmer over medium-low heat.
04 - Nestle shrimp into the simmering sauce and cook until shrimp are just opaque and cooked through, about 2–3 minutes per side. Remove pan from heat.
05 - Divide half of the grated Monterrey Jack cheese evenly over the center of each flour tortilla. Top with drained shrimp and vegetable mixture. Roll up each tortilla snugly and arrange seam-down in the prepared baking dish.
06 - Pour the remaining cream sauce evenly over the filled tortillas. Sprinkle the remaining cheese on top. Bake for 15–18 minutes, or until the cheese is melted, bubbling, and lightly golden.

# Extra Suggestions:

01 - For best texture and flavor, serve immediately after baking, as shrimp loses quality when reheated.
02 - Flour tortillas roll tightly and retain structure better than corn for creamy fillings.
03 - Control spice by adjusting the amount of cayenne pepper and by removing jalapeño seeds as desired.

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